Discovering Feld: A Culinary Gem with a MICHELIN Star

Opened just a year and a half ago in Chicago, Feld has rapidly made a name for itself by earning its first MICHELIN Star. Spearheaded by Chef Jake Potashnick, this “relationship-to-table” restaurant emphasizes the best produce from local farmers, transforming them into 25 to 30 thoughtfully composed bites that celebrate the essence of Midwestern hospitality.

Chef Jake Potashnick’s Journey

At a young age, Chef Potashnick demonstrated his passion for cooking inspired by the culinary skills of his grandmothers and mother. He recalls his early fascination with the hospitality surrounding a dining table, noting how community thrives around good meals. Over the years, this passion evolved into a profound love for the craft of cooking itself.

His educational background includes a degree in Hospitality Business Administration from Cornell University, complemented by extensive training in MICHELIN-Starred kitchens across four countries, including France, Sweden, Germany, and Japan. After gaining invaluable experience as Head Chef at Barra in Berlin, he returned to his Chicago roots to launch Feld.

Potashnick has also chronicled his entrepreneurial journey on social media and has been featured on Knife Edge, providing audiences a behind-the-scenes look at the trials and triumphs of opening a fine dining restaurant.

Culinary Philosophies and Inspirations

What Drives Potashnick?

“When it comes to inspiration, I look to our farmers and my team,” he shares. Feld is more than just a restaurant; it is a tribute to those who cultivate the ingredients that grace each plate. The collaborative spirit within the team elevates the dining experience, encouraging cooks to interact with guests and share the stories behind each dish.

As Chef Potashnick describes, “We’re telling the farmers’ stories through our cooking,” making every meal a narrative experience filled with gratitude for the land and labor that sustain it.

The Evolution of Feld

For a young chef, establishing a unique culinary voice is a challenge. Potashnick reflects on the process: “As we’ve progressed, I’ve become better at expressing my culinary philosophy, leading to dishes that are distinctly Feld.” Today, diners are likely to leave feeling they have experienced not just individual standout dishes, but rather a collective expression of Potashnick’s culinary identity.

Defining a “Feld Dish”

At Feld, dishes pivot around ingredients rather than culinary techniques. Potashnick aims for guests to remember their meal by the quality of the produce, such as the best spinach, tomato, or duck they’ve ever had. This philosophy shapes every aspect of the menu.

Signature Dishes: Culinary Highlights

When asked about his personal favorites, Potashnick points to a dish that embodies the essence of Feld. Partnering with farmer Jerry Boone from Froggy Meadow Farm, the restaurant serves heirloom tomatoes in a simple yet exquisite manner. The tomatoes are drizzled with dry-aged pork jus, honey, and homemade vineyard peach vinegar, creating an unforgettable experience showcasing the care poured into every ingredient.

Customer Favorites

Among the fan-favorite dishes is the grilled scallop course featuring diver scallops from David Tarr in Stonington, Maine. Grilled over cherry wood embers, the scallops are served with an array of sauces, each complementing the seafood and enhancing its natural flavors.

Creating a Seasonal Menu

Feld’s menu changes daily, driven by a commitment to working solely with a select group of farmers and in-season produce. “The limitations we impose allow for creativity,” Potashnick explains. By focusing on available ingredients, the kitchen avoids overwhelming options and instead highlights each component’s best qualities.

Balancing Structure with Spontaneity

Feld operates on an intimate scale, serving only 20 guests each night, which enables flexibility in the menu. Their compact kitchen setup—equipped with one small oven and a four-burner induction stove—adds a layer of structure that promotes spontaneous creativity among team members.

Memorable Experiences

A particularly touching moment for Potashnick occurred when he was able to serve pears from Oriana Kruszewski of Oriana’s Orchard. After overcoming her reservations about fine dining, Oriana experienced her pears presented with great care, solidifying the emotional connection between the chef, the produce, and the farmer himself.

Recognition by MICHELIN

Receiving both the MICHELIN Green Star and the coveted MICHELIN Star is a dual acknowledgment of the culinary journey at Feld. Potashnick eludes to the significance of these awards, indicating that they validate the restaurant’s commitment to sustainable practices and exceptional cuisine.

Aspirations for the Future

Looking ahead, Potashnick expresses a desire for his mentors—renowned chefs who shaped his career, like Daniel Berlin and Alex Couillon—to dine at Feld. This reflects his deep respect for those who have guided him on his culinary path.

Feld is a testament to what happens when passion, farm-fresh ingredients, and skilled craftsmanship converge. Each visit promises a delightful exploration of flavors while paying homage to the hardworking hands that make it all possible.